Easter Speckle Cupcakes!
Chocolate and vanilla Easter speckle cupcakes with a chocolate sponge, and vanilla buttercream frosting with a chocolate speckle!
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Servings: 12 cupcakes
Ingredients
Cupcake mix
- 150 g unsalted butter/baking spread
- 150 g light brown soft sugar
- 3 medium eggs
- 125 g self raising flour
- 25 g cocoa powder
- 100 g dark chocolate (melted)
Buttercream
- 200 g unsalted butter
- 400 g icing sugar
- 1 tsp vanilla extract
- a few drops blue food colouring
Decoration
- 1 tbsp cocoa powder
- 1 tbsp water
- easter chocolates
Instructions
- Preheat the oven to 180ºc/160ºc fan and prep 12 cases in a muffin tray
- In a large bowl, beat the butter and sugar together until creamy
- Add the flour, eggs, cocoa and melted chocolate and mix until combined
- Split the mixture between the 12 cases
- Bake for 18-22 minutes and cool fully
- In a new bowl, beat the butter on it’s own until smooth
- Add the icing sugar and vanilla extract and mix again
- Add the food colouring - I do a drop of blue to make teal
- Add the buttercream to a piping bag and pipe onto the cupcakes - I use a 2d closed star piping tip
- In a small bowl, mix the cocoa powder and water to a drippable paste
- Splatter over the cupcakes for the speckle - I use a pastry brush and use my finger to flick it
- Add eggs on top for decoration
Notes
- You can swap up the flavours of the bake by adding any flavourings you want to the cupcake base or frosting. I love using orange in the cupcake base and buttercream, or even lemon or almond.
- These cupcakes will last for 3+ days once made at room temperature
- You can freeze the cupcakes for 3+ months
- I use this blue food colouring
- I use this cocoa powder in this bake
- I use a pastry brush for the speckle
- I also use some simple muffin sized cases for this bake
- I use a 2d closed star piping tip for the top